Change Regularity and Predictive Modeling of Dominant Spoilage Microorganisms in Chinese Spiced Beef during Modified Atmosphere Storage

doi:10.7506/spkx1002-6630-201023033

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 142-145.doi: 10.7506/spkx1002-6630-201023033

• Bioengineering • Previous Articles Next Articles

Change Regularity and Predictive Modeling of Dominant Spoilage Microorganisms in Chinese Spiced Beef during Modified Atmosphere Storage

HU Jie-yun，YAN Wei-ling*，LIN Lu，CHEN Ping

Shanghai Food Research Institute, Shanghai 200235, China

Received:2010-08-12 Revised:2010-11-11 Online:2010-12-15 Published:2010-12-29
Contact: YAN Wei-ling E-mail:yanwling@hotmail.com

Abstract

Abstract:

The changes of total bacterial count as well as the counts of Brochothrix thermosphacta, lactic acid bacteria and Pseudomonas in Chinese spiced beef samples unpackaged and packaged in vacuum, oxygen-free, low-oxygen or high-oxygen environments were measured during storage at 5 ℃. Meanwhile, primary prediction models for total bacterial count in unpackaged beef samples were constructed. The growth of spoilage bacteria in spiced beef during 5 ℃ storage was effectively inhibited by low-oxygen packaging (35% O2 + 55% CO2 + 10% N2). The comparison between the linear and the modified Gompertz prediction models revealed that the determination coefficient R2 of the latter exceeded 0.98 and had higher reliability.

Key words: Chinese spiced beef, modified atmosphere packaging, spoilage microorganisms, predictive model

CLC Number:

TS207.4

HU Jie-yun，YAN Wei-ling*，LIN Lu，CHEN Ping. Change Regularity and Predictive Modeling of Dominant Spoilage Microorganisms in Chinese Spiced Beef during Modified Atmosphere Storage[J]. FOOD SCIENCE, 2010, 31(23): 142-145.

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Change Regularity and Predictive Modeling of Dominant Spoilage Microorganisms in Chinese Spiced Beef during Modified Atmosphere Storage

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